关于大豆低聚糖的的论文.docVIP

摘要：大豆低聚糖是大豆籽粒中可溶性糖类的总称,是一种功能性甜味剂, 能替代蔗糖应用在功能性食品或低能量食品中。在成熟大豆中含量最高约占全大豆总量的10%, 主要由水苏糖、棉籽糖和蔗糖组成。此外, 大豆低聚糖中还含有葡萄糖、果糖、半乳糖肌醇甲醚、右旋肌醇甲醚等, 不能被胃酸及酶降解,它是一种功能性低聚糖。综述了大豆低聚糖的化学结构以及在大豆中的含量分布及其理化性质。大豆低聚糖具有的多种生理功能, 它的分离纯化和含量测定, 技术研究表明, 最佳脱色工艺条件为, 活性碳用量1.5%, pH 值3.5, 脱色温度50 ℃,时间40 min。在柱温12 ℃时可达到较好的分离效果。 关键词：大豆低聚糖; 生理功能; 分离纯化 Abstract: Soy oligosaccharides is soluble sugars soybean the floorboard of grain, is a kind of functional sweetener, can substitute the sugar used in functional food or low energy foods. The highest content in mature soy accounts for 10% of the total soybean, mainly by water Sue sugar, cottonseed sugar and sucrose composition. In addition, soy oligosaccharides also contained glucose, fructose, half of lactose inositol armour ether, dextral inositol armour ether, cannot be stomach acid and enzyme degradation, it is a kind of functional oligosaccharide. Reviews of soy oligosaccharides chemical structure and the concentration distribution in soybeans and its physical and chemical properties. Soy oligosaccharides has many kinds of physiological function, its purification and the content determination, technology research show that the best conditions for the decoloring technology, active carbon dosage 1.5%, pH 3.5 ℃, decoloring temperature 50 time 40 min. 12 ℃ in the oven temperature can achieve good separation result. Keywords: Soy oligosaccharides; Physiological functions; purification 目 录 中文摘要…………………………………………………………………………Ⅰ Abstract ………………………………………………………………………Ⅱ 1 绪论……………………………………………………………………………1 2大豆低聚糖的结构、含量及分布……………………………………………2 2.1大豆低聚糖的结构…………………………………………………………2 2.2 大豆低聚糖的含量…………………………………………………………2 2.3大豆低聚糖的分布…………………………………………………………2 3 大豆低聚糖的理化性质和作用………………………………………………3 3.1 大豆低聚糖的理化性质……………………………………………………3 3.2 大豆低聚糖的作用………………………………………………3 4 大豆低聚糖的生理功能…………………………………………………4 4.1 促进双歧杆菌生长繁殖, 改善肠内菌群结构……………………………4 4 碳正离子的稳定性及其应用………………………………………………4 4.2 降血压、血脂作用…………………………………………………………4 4.3 增强机体免疫功能…………………………………………………………4 4.4 对肝脏的保护作用…………………………………………………4 4.